Best 4 Mixed Vegetable Salad I Recipes
**Mixed Vegetable Salad: A symphony of Freshness and Nutrition**
A mixed vegetable salad is a delightful dish that combines the goodness of various vegetables, offering a vibrant medley of colors, textures, and flavors. This versatile salad can be enjoyed as a refreshing appetizer, a light lunch, or a nutritious side dish. With its diverse range of ingredients, a mixed vegetable salad delivers a symphony of flavors that tantalize the taste buds and satisfy the soul. From the crispness of bell peppers and carrots to the sweetness of corn and tomatoes, each vegetable brings its unique charm to the salad.
**Recipe 1: Classic Mixed Vegetable Salad:**
This classic recipe forms the foundation of a mixed vegetable salad, showcasing the natural flavors of fresh vegetables. With a simple dressing of olive oil, vinegar, salt, and pepper, this salad allows the vegetables to shine through. The addition of herbs like parsley or cilantro adds a touch of freshness and aroma.
**Recipe 2: Greek-Inspired Mixed Vegetable Salad:**
This variation infuses Mediterranean flavors into the mixed vegetable salad. Kalamata olives, crumbled feta cheese, and a tangy dressing made with olive oil, lemon juice, oregano, and thyme create a flavorful burst that transports you to the sunny shores of Greece.
**Recipe 3: Asian-Style Mixed Vegetable Salad:**
This recipe takes the mixed vegetable salad on an Asian culinary journey. A combination of soy sauce, rice vinegar, sesame oil, and ginger creates a savory and slightly sweet dressing. Toasted sesame seeds add a nutty crunch, while shredded carrots, bell peppers, and snap peas provide a colorful and textural contrast.
**Recipe 4: Hearty Mixed Vegetable Salad with Grilled Chicken:**
For those seeking a more substantial meal, this recipe incorporates grilled chicken into the mix. Marinated in a blend of herbs and spices, the chicken adds a protein boost and smoky flavor to the salad. A creamy dressing made with yogurt, mayonnaise, and Dijon mustard ties all the elements together.
Dive into the world of flavors with these mixed vegetable salad recipes, each offering a unique culinary adventure. From the classic simplicity of the original recipe to the Mediterranean flair of the Greek-inspired variation, the Asian-style fusion, and the hearty protein-packed option, there's a salad here to suit every palate. Prepare to delight your taste buds and nourish your body with the goodness of fresh vegetables!
MIXED VEGETABLE SALAD
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.
MIXED FRUIT & VEGETABLE SALAD
Make and share this Mixed Fruit & Vegetable Salad recipe from Food.com.
Provided by Dona England
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the apple, cantaloupe, cucumber and peppers into a small neat dice.
- Zest the orange, then slice off the skin. Cut the flesh into a small neat dice.
- Discard the skin, save the zest and the orange flesh.
- Discard the lime after zesting and juicing.
- Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients).
- Transfer to a serving bowl, garnish with additional cinnamon and basil.
Nutrition Facts : Calories 69.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 17.8, Fiber 3.6, Sugar 12.1, Protein 1.6
MIXED VEGETABLE SALAD
Make and share this Mixed Vegetable Salad recipe from Food.com.
Provided by grandme26
Categories Vegetable
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Cook vegetables as directed on package.
- Drain and cool.
- Drain and rinse beans.
- Mix first 6 ingredents together.
- In a small sauce pan combine vinegar, Splenda and corn starch.
- Cook until slightly thickened.
- Adjust vinegar and Splenda to your tastes.
- Should have a sweet/sour taste.
- Add dressing to vegetables.
- Serve cold.
Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Sodium 214.8, Carbohydrate 17.5, Fiber 4.1, Sugar 1.1, Protein 4.3
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
Tips:
- For the best flavor, use fresh vegetables whenever possible.
- Dice or chop the vegetables into uniform pieces so they cook evenly.
- Don't overcook the vegetables; they should still be slightly crisp.
- Use a light dressing so that the flavors of the vegetables can shine through.
- Season the salad to taste with salt and pepper.
- Garnish the salad with fresh herbs or crumbled cheese, if desired.
Conclusion:
Mixed vegetable salad is a healthy and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and nutritious mixed vegetable salad that everyone will enjoy.
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